Sunday, September 18, 2011

Great pancakes for Fall- Pumpkin Pancakes and Cinnamon Syrup

Cinnamon Syrup

  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup water
  1. Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

Pumpkin Pancakes

2 eggs
1-1/4 C. buttermilk
4 T. melted butter
5 T. pumpkin puree
1/4 C. sugar
1/4 t. salt
1-1/4 C. Flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. all-spice
orange food coloring (optional)

1.  In a medium sized measuring cup, whisk the flour, baking powder, baking soda, cinnamon and allspice.

2.  Combine eggs, buttermilk, butter, pumpkin, sugar and salt in large bowl. Mix well. Add dry ingredients. Mix in orange food colour to desired liking (if you want orange pancakes for Halloween).

3.   In preheated skillet, pour about 1/4 c. batter. Once you start to see bubbles form in your pancake it's time to flip it. Continue until you've made all of your pancakes.  
--makes about 16-18 medium sized pancakes.

The pumpkin flavor in these pancakes are subtle.  They are good to eat plain as well.  The syrup is such a fun addition to this flavor pancake, but it would taste great on any pancake/waffle/french toast.  Try!

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